This irresistable sweet treat can be desribed as both as cookie and a candy: Chewy and rich on the inside, crisp and golden on the outside. Nothing wow's our guests like these lovely dark chocolate dipped macaroons! As an added bonus, they keep well for days, making them the perfect holiday treat to bake ahead of time or give away. 

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INGREDIENTS:

2 2/3 cups shredded coconut

3/4 cup condensed milk

1 egg

1/4 tsp vanilla or almond extrac

1/4 tsp salt                                                                                  

4 ounces semi-sweet chocolate

Butter to coat the baking sheet (or cooking spray can be used)

STEPS:

• In a bowl, mix shredded coconut, egg, condensed milk, and extract until everything is well mixed.
• Let rest for two or three minutes.
• Spread butter on a baking sheet to coat. (note: parchment paper may be used but macaroons will stick to wax paper)
• Usibng two teaspoons, put small amounta of the mixture on the baking sheet.
• Bake at medium tempature - 325 degrees for 25 minutes or until golden, dry, and smooth at the same time.
• If dippinbg the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (note: a double boiler can be used, too) Dip the bottoms of the macaroons in the chocolate letting the excess drip back into the bowl, and return to the coated or lined baking sheet. (note: drizzle chocolate on top if desired) Place the macaroons in the refrigerator for 10 minutes to allow the chocolate to set
• Yeilds 24 regular-sized coconut macaroons
• Macaroons can be placed in an airtight container at room tempature for about a week or can be frozen for up to 3 months.

Recipe inspired by Once Upon a Chef